When Life Gives You Lemons

Make Pico de Gallo!

Pico De Gallo is a Mexican salsa that’s loaded with all the things that are growing well in my garden. Pico de Gallo, by the way, (translates to “beak of the rooster”. Don’t ask me why they call it that. They also call a food item wrapped with a tortilla “burritos” (little burros), and deep-fried pastries “churros” (sheep). It’s a colorful language and culture.

The things that don’t grow well in my garden aren’t ingredients in Pico de Gallo. (eggplant, green beans, okra, potatoes). Last year I grew a lot of native crops, but I wound up not using them so I’m not growing them this year even though they grew very well. (black eyed beans, buckwheat, sorghum, amaranth). Now I’m branching out to things that I like to eat. And I’m having trouble with the birds. They eat everything that isn’t a Pico de Gallo ingredient. And guess what? The birds are winning! Things that the birds don’t seem to like are the things that go into Pico de Gallo. (tomatoes, onions, jalapenos, cilantro). They are growing well and I’m sure it’s a southwestern thing. If I had a lime tree, I would have all the ingredients. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips. You can make up a batch in about 5 minutes.

Pico de Gallo salsa

Ingredients

    1 lb Roma tomatoes, (3-4 medium), diced

    1/2 medium onion, (1 cup chopped)

    1 jalapeno pepper, seeded and finely minced

    1/2 cup cilantro, chopped

    2 Tbsp lime juice, from 1 lime

    1/2 tsp salt, or to taste

    1/8 tsp black pepper  

Instructions

In a medium bowl, add diced tomatoes, onion, jalapeno pepper and chopped cilantro. Stir in 2 Tbsp lime juice and lightly season with salt and pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.